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5 from 2 votes

Black Sesame Cheesecake

An almost no bake, simple & easy black sesame cheesecake that's fluffy and lightly sweetened with a toffee-like crust.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, Asian
Servings: 12 Mini Cheesecakes
Calories: 606kcal
Author: Joyce


Coconut Graham Cracker Crust

  • 4 cups graham cracker crumbs
  • 1 cup unsweetened dried shredded coconut
  • 1 cup salted butter (melted)
  • 2 tablespoons sugar

Black Sesame Cream Cheese Filling

  • 1 ¼ cups black sesame seeds
  • ½ cup sugar
  • 250 g cream cheese (soften)
  • 250 ml whipping cream/heavy cream (minimum 35% fat)



  • Leave the cream cheese out in room temperature for a few hours until the cheese is soft. Alternatively, you can quickly warm up the cheese in the microwave for 25 seconds to warm it up to a soft consistency as well if you are in a rush.

Making the Coconut Graham Cracker Crust

  • If you are making the 9x9 pan (no fuss version), use half the amount of the ingredients under the crust section. If you are making tartlet, use the full amount listed under the crust section. The cheese filling amount stays the same for both methods.
  • Melt the butter in the microwave 15 seconds at a time for 45 seconds
  • In a large bowl, combine the graham cracker crust, shredded coconut, sugar and butter and mix well until it has the consistency of wet sand
  • Pre-heat oven to 350F (177C)
  • [If you're using tartlet shells] Press the graham cracker crumbs into the sides and bottoms of the shell and use your fingers to press down firm. [If you're using a 9x9 pan] Press the graham cracker crumbs onto the bottom of the pan with a fork
  • Place the crust in the oven and bake for 10 minutes
  • Once it is baked and browned, remove it from the oven and set aside to cool. (If you are using tartlet shells, do not remove them out of the shells until they are full cooled, or they will fall apart)

Making the Black Sesame Cream Cheese Filling

  • Measure out the black sesame seeds and grind it in a food processor until it is fine and crumbly
  • Add sugar into the food processor and blitz it with the seed mixture for about 1 minute
  • In a large bowl, combine the black sesame seed/sugar mixture and soften cream cheese with a hand mixer, fork or spatula. (Make sure the cream cheese is soft for this step, else it will not mix with the black sesame seeds evenly)
  • In another large bowl, use a hand or stand mixer and mix the heavy cream for about 5 minutes until it has formed a thick whipped cream that can hold it's shape
  • Add in the black sesame mixture into the whipped cream and mix it until it is evenly mixed.

Putting the Cheesecake Together

  • [9x9 pan] Once the crust has cooled, pour the cream cheese mixture into the 9x9 pan on top of the crust and put it in the fridge to cool and set. To serve, this you can cut them into squares or scoop it out messily for a more rustic dessert
  • [Tartlets] Put the cream cheese mixture into the fridge to cool and solidfy for a few hours, when ready to serve it, scoop a mound of the cream cheese mixture out on top of the tarts and enjoy!
  • Serve it with whipped cream, black sesame seeds, toasted coconut or have it as-is!


  • Microwave the butter in 15 second increments, else the butter will sputter and explode in the microwave and make a mess.
  • If you're pressed for time, soften the cream cheese in the microwave for 25 seconds.


Serving: 1Serving | Calories: 606kcal | Carbohydrates: 43g | Protein: 7g | Fat: 46g | Sodium: 377mg | Sugar: 19g